These tacos use beer battered cod with a sweet and spicy coleslaw and queso fresco. To make these tacos really easy they use frozen beer battered cod. My husband enjoyed these tacos, except he was not sure about the queso fresco, I however loved the queso fresco.
Crispy Sriracha Ranch Fish Tacos
Ingredients:
Sweet and Spicy Pineapple Coleslaw
- 16 ounce bag coleslaw mix
- 1/2 cup diced red pepper
- 1/2 cup ranch dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1-2 tablespoons sriracha sauce
- 1 teaspoon lime juice
- black pepper, to taste
- 8 ounce can pineapple tidbits, drained
Tacos
- 8 beer battered cod
- 8 flour tortillas
- queso fresco, crumbled
Directions:
- In a large bowl toss together the coleslaw, red pepper and pineapple.
- In a small bowl whisk together the ranch dressing, vinegar, honey, sriracha and lime juice.
- Pour the dressing over the coleslaw mix and toss to coat.
- Season with black pepper and refrigerate until ready to serve.
- Cook the fish according to the package directions.
- Place a piece of fish in a tortilla and top with some coleslaw and queso fresco.
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Nutrition Facts |
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Servings: 4 |
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Amount Per Serving |
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Calories: 779 |
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Total Fat |
33g |
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Saturated Fat |
7.3g |
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Polyunsaturated Fat |
4.4g |
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Monounsaturated Fat |
8g |
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Trans Fat |
0g |
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Cholesterol |
81.3mg |
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Sodium |
1424mg |
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Potassium |
106.2mg |
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Total Carbohydrates |
97.6g |
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Dietary Fiber |
7.7g |
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Sugars |
21.4g |
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Protein |
30.7g |
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Vitamin A 44% Vitamin C 73.8% |
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Calcium 28.9% Iron 18.6% |
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*Nutritional information will vary depending on the brands you use. |
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